Chef Dino Tsaknis brings over eighteen years of culinary experience to his current position of Executive Chef of David Burke’s Primehouse at The James Chicago. With a dynamic history in the food and beverage industry, Chef Tsaknis draws his creative influence from American and European cuisine using the skills and techniques he has learned throughout his career.
Most recently, he served as Executive Sous Chef of David Burke’s Primehouse beginning in September of 2013. He began in the Primehouse kitchen as Sous Chef in February 2008. Previously he was Chef de Cuisine at Caliterra in the Wyndham Chicago Hotel in Chicago where he assisted with all menu preparation and planned and executed all food related special events. He also opened Michelangelo’s Pizzeria with two lifelong friends in Wheaton, IL. He began his career as Sous Chef of the Green Dolphin where he was part of the team that increased the rating of the notable eatery from a 1 star to a 3 ½ star restaurant. Other notable experiences included tenures at Le Francis, in Wheeling, IL, Le Due Gros in Glen Ellyn, IL, and Le Bernardin in New York, NY.